Willingham's® W'ham® Seasoning - Original Mild

Why did you pick this product vs others?: I’ve been using Willingham's W'ham Seasoning - Original Mild sine 2015 and it’s a kitchen staple for me! This championship blend, established in 1983, brings a mild, savory flavor to grilled chicken, ribs, and veggies with just the right kick. The 13.5 oz bottles offer great value at $14.85, lasting us through countless meals—perfect for frequent cooks. The seasoning’s fine texture blends easily, and its mild profile suits all palates, though it could use a touch more depth for bolder tastes. Over 10 years, the quality has held up, with no clumping despite humid summers, though storing it in a cool, dry place helps. We love how versatile it is, enhancing everything from burgers to roasted potatoes. The pack of two is convenient for stocking up, and the classic Memphis-style packaging adds a fun touch. Highly recommend for anyone seeking a reliable, mild seasoning—ideal for family meals or BBQs. I am a native of Memphis Tennessee and now live in Arizona and this is a must have in my pantry!

Best dang spice/rub on the market. I have been using Willingham’s W’ham for years and it’s simply perfect for all meats and dressings.

Happy to see this spice on Amazon. Been using this spice since the early 90s when in Dallas. Great taste, but also great meat tenderizor too.

I was given this rub by my mother-in-law whose father used it religiously prior to his passing. Not that heritage matters but my MIL's father was Afr. American and he knew how to season up some meats on the grill/smoker. I tried a self made rub that just didn't cut it. This rub has all the boldness and subtle flavors for a really nice smoked ribs. I have a hybrid method that I learned from chef on food network that calls for boiling the ribs to about 198 or so degrees (but DO NOT EXCEED 200 degrees) then while the slabs are still hot with the sweat of the slight boiling water I sprinkle this rub on liberally evenly and allow it to sit for about 15-20 minutes to allow the seasons to absorb. I have my smoker all set outside and cook these indirect smoke method so they never get direct heat under them. I use various woods for the smoke and usually soak them in water the night before so they slow burn instead of engulfing when they hit coals. When I make several slabs I stack them on each other as high as the grill lid will allow me. I then just alternate each slab so they get evenly cooked and the juices run on the lower ribs. The final temp for the ribs needs to be about 210 and this usually takes about 2 hours to 2.5 hours. This is a shorter method as you precook the ribs in the water. The hybrid method definitely eliminates the long smoke time you'd normally have. The smoke and heat will cook the ribs like they've been on the smoker for hours and your hungry family and friends will never know you didn't spend 5+ hours at the smoker! The only thing you are doing is cutting down your cooking time which is valuable to many of us. Good luck and enjoy!

Great product Great taste and a great a seasoning

This stuff is awesome for burgers and steaks.

Have been using this for years great on pork and chicken. They also have a hot stuff version which is nice but don't overdo it Use this as a base. Put it on America's cuts thick cut pork chops. You won't be disappointed.

Tastes good on everything!!